Ingredients

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Preparation

Rinse quinoa in 5 changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine sieve after each rinse).

Cook quinoa in a large saucepan of boiling salted water 10 minutes. Drain in sieve and rinse under cold water.

Set sieve with quinoa over saucepan filled with 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. (Check water level in pan occasionally, adding water if necessary.)

Toss quinoa with oil and salt and pepper to taste in a large bowl. Cool, then toss with scallion and thyme.

Cooks' note:

·Quinoa (without scallion greens and thyme) can be made 1 day ahead and chilled, covered. Bring to room temperature and toss with scallion greens and thyme.

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Recent Reviews

This is my go-to method for cooking quinoa, no matter what else I'm going to do with it. I cook a whole slew of it and then keep it in the fridge for use in oatmeal, soups, pasta dishes, even homemade peanut butter.

kjdunham from Escondido ca /

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I liked the idea of cooking the quinoa and then steaming it to get rid of the extra moisture but, honestly, it was a lot of extra work for a side dish. I also felt it needed more flavor -- definitely some salt at least!

The_Omnivore from New York City /

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I used Tricolor quinoa added a minced garlic clove and changed the thyme to parsley. My whole family enjoyed it considering I have two pickey eaters I'd make this again.

A Cook from Montreal /

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Great basic quinoa recipe - all you could want in a simply prepared quinoa side dish.

TC2012 /

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I give this one 2.5 forks. I find quinoa to be bland, so I spiced this one up by cooking the scallions with fresh thyme and chopped garlic. I then threw in the quinoa, followed by raisins and toasted pumpkin seeds. A splash of salt and pepper made it great!